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Smart Programs
Smart Programs Preset Time Range Temperature Range Convection
Roast
For beautifully roasted meats and vegetables.
Potato 10 – 60 minutes 320 – 450ºF / 160 – 232ºC
Low / High
Wings 20 – 40 minutes 320 – 450ºF / 160 – 232ºC
Beef 10 – 40 minutes 280 – 450ºF / 138 – 232ºC
Chicken 20 – 60 minutes 320 – 450ºF / 160 – 232ºC
Fish 7 – 60 minutes 320 – 450ºF / 160 – 232ºC
Veggies 5 – 60 minutes 400 – 450ºF / 204 – 232ºC
Slow Cook
Low and slow cooking is ideal for tough or fatty cuts of meat like brisket, ank
steaks and some game meats.
N/A 2 – 20 hours 210ºF / 99ºC Low
Reheat
Warm up leftovers without overcooking or drying out the food.
Fries 5 – 30 minutes 120 – 450ºF / 49 – 232ºC
Low / High
Potato 3 – 15 minutes 120 – 450ºF / 49 – 232ºC
Wings 3 – 30 minutes 120 – 450ºF / 49 – 232ºC
Beef 3 – 60 minutes 120 – 450ºF / 49 – 232ºC
Chicken 2 – 60 minutes 120 – 450ºF / 49 – 232ºC
Fish 3 – 30 minutes 120 – 450ºF / 49 – 232ºC
Shrimp 3 – 30 minutes 120 – 450ºF / 49 – 232ºC
Veggies 3 – 30 minutes 120 – 450ºF / 49 – 232ºC
Pizza 3 – 30 minutes 120 – 450ºF / 49 – 232ºC
Proof
Low temperature proong allows yeast to ferment and bread dough to rise.
Bread 1 minute – 4 hours 70 – 100ºF / 21 – 38ºC Low
Dehydrate
Low temperature heat is circulated to effectively draw moisture from foods.
Make veggie chips, dehydrated fruit leather and all kinds of delicious jerkies.
Beef 30 minutes – 72 hours 85 – 175ºF / 29 – 79ºC
Low / High
Veggies 30 minutes – 72 hours 85 – 175ºF / 29 – 79ºC
The above cooking times and temperatures are recommendations only.
Some experimentation may be required. Always follow a trusted recipe.
CAUTION
Always use a meat thermometer to ensure the internal temperature reaches a safe
minimum temperature. Refer to the USDA’s Safe Minimum Internal Temperature
Chart for more information.
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